Pan con tomate
This tasty tapas dish is summer on a plate. Prepare for a flight of fancy to the spectacular Spanish Costas…
4 slice(s), medium
1 clove(s), peeled and halved
4 medium, ripe
5 sprig(s), fresh, roughly chopped
- Place a griddle pan over a high heat. When it’s hot, add the ciabatta and griddle for 1 minute each side until toasted – if your griddle pan isn’t large enough, do this in two batches. Take the garlic, cut side down, and immediately rub over the warm slices.
- Cut the tomatoes in half. Coarsely grate them on the cut side into a bowl, stopping when you get to the skin. Discard the skin and season the tomato pulp.
- Spoon the tomato onto each ciabatta slice. Drizzle with the olive oil and sprinkle over the parsley. Give it a grinding of freshly ground black pepper and serve.
Slicing the bread thickly means it will be better able to hold the juicy tomato topping